damdaman
Well-Known Member
I want to make a winter-warmer, semi-sweet pumpkin mead with mulling spices (cinnamon, nutmeg, allspice, cloves). I haven't found any recipes for mead specifically that match this, but if anyone knows of a good one, I'd love to see it.
I have a couple questions...
1) Using canned pumpkin, how much per gallon? I would like the pumpkin to be strong enough that you don't need to strain to detect it.
2) I've heard that toasting pumpkin before using it in wine is a good idea, I'm assuming the same applies to mead? Does anyone know how long/what temp?
3) When would be the best time to add the pumpkin and mulling spices? Primary or secondary? Boil the spices first, or just dump them in?
Thanks for your tips/feedback...
I have a couple questions...
1) Using canned pumpkin, how much per gallon? I would like the pumpkin to be strong enough that you don't need to strain to detect it.
2) I've heard that toasting pumpkin before using it in wine is a good idea, I'm assuming the same applies to mead? Does anyone know how long/what temp?
3) When would be the best time to add the pumpkin and mulling spices? Primary or secondary? Boil the spices first, or just dump them in?
Thanks for your tips/feedback...